Tagine Ya Samaki (zanzibar Fish Tagine)
Tagine ya Samaki, also known as Zanzibar Fish Tagine, is a flavorful and aromatic fish dish that originates from the beautiful island of Zanzibar in Tanzania. This dish is traditionally cooked in a tagine, a cone-shaped cooking vessel, but can also be prepared in a regular pot.
Ingredients
- 1 kg firm white fish fillets, such as snapper or grouper
- 2 onions, finely chopped
- 3 tomatoes, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 lemon, sliced
Instructions
- Season the fish fillets with salt, pepper, and a squeeze of lemon juice. Set aside.
- In a tagine or large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until softened.
- Add the diced tomatoes, cumin, coriander, paprika, turmeric, and cayenne pepper. Cook for a few minutes until the tomatoes start to break down.
- Gently place the seasoned fish fillets on top of the tomato mixture in the tagine or pot. Cover and let it simmer for about 15-20 minutes, or until the fish is cooked through.
- Sprinkle the chopped cilantro and parsley over the fish, and garnish with lemon slices.
- Serve the Tagine ya Samaki hot with rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Tagine or large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Tagine ya Samaki with a side of fragrant rice and a fresh salad for a complete meal.
Tips & tricks
For an extra burst of flavor, you can add a handful of green olives to the tagine during the last few minutes of cooking.
Cost
$20